Sunday, August 03, 2008

Palate Food & Wine, Glendale - Dining in David Lynch's Dining Room

Palate Glendale Menu


***Update 8/8/08***
Since writing this posting, I actually came here another two times in the SAME week. I've added a few more dishes and sat in a different part of this large restaurant. Right now, they are having wine tastings from 5-8 pm on Fridays and 2-5 on Saturdays for a limited time only. I can tell you that the back dining/bar area by the wine shop is a ton of fun. And not to mention that the flight of wines are complimentary. Sign me up please.
******

You know when you're a kid, your brain is like a sponge – soaking in everything and anything around you. You're told certain things. You're told to act a certain way. You're told to trust whatever elders tell you. Naivete is a part of the learning process that dissipates at different rates for everyone. As for soaking up things, I had a hard time putting disturbing things I have seen in the trash can side of my memory. There are two movies that have not left the better half of me because they are just not right – 'The Shining' and David Lynch's 'Twin Peaks'. Actually, I consider all of David Lynch's films to be unsuitable for a child's bedtime story. I can't remember what 'Twin Peaks' was about but there was this one scene that was just STRANGE. There was a midget in this large room decked out in black & white checkered tiling. He came from behind some heavy red drapes and insisted the viewer to sit down next to his green formica table. It made no sense – to anyone but Lynch of course. I don't know why I found it so disturbing but I still remember it vividly. And on a warm evening in July, Jeni and I decided to go out for dinner for our 2-year anniversary. It was a promising night of delectable food from an ex-Patina chef by the name of Octavio Becerra, wine from a place that not only sold and served wine, but also provided storage for those that have exhausted their Vinotemps. But all that was to change upon stepping into a place called Palate Food & Wine in Glendale.

I stepped in with J and we were immediately puzzled by the decor of this place. Very unique! All of a sudden I felt like I was in a David Lynch set. To my left was the hostess' stand. I was expecting that same midget man with a mini suit and hat to come around the corner of the stand any minute now, tapping me on my knee... asking if I had reservations and leading me to some green formica table. The dining area gave off this strong pink hue. The black & white checkered floors were now black & pink checkers. Large canvas prints with something that resembled a close-up of a biochemical lab experiment. Giant vases of grapes that only seemed to live in Alice's Wonderland. Lastly, large candles that seemed to make their way here from a Transylvanian yard sale. But I've never been into decor, so I'll have to toss the Lynch card out on this one because we heard SO MUCH about the food.

Palate Glendale Interior

Palate Glendale Candle

Palate Glendale Bartender - Antoine

Given the option to sit at the bar or eat with David Lynch, we chose the former. We were kindly greeted by the bartender, or sommelier, Antoine, who looked sharp and knowledgeable on wines. The wine prices here at Palate are really reasonable. We started off with a bottle of riesling that cost no more than $40, but was so nice and crisp. Just ask Antoine for it by name...
Schäfer-Fröhlich Riesling Spätlese Halbtrocken Monzinger Frühlingsplätzchen.

Palate Glendale Bread

What kind of butter is this? It can't be Darigold, that's for sure because it was served at the perfect temperature with a dash of Fleur de Sel. Nice!

Palate Glendale Porkfolio

Porkfolio
I really find food puns annoying, but you know what, because the selection here was very good, I'm letting it slide. Included in this 'porkfolio' (*sigh), were prosciutto san daniele, speck di alto adige and salumi gentile.

Palate Glendale Nectarines

Something Pickled... Nectarines
This goes very well with the following dish. Pickled, sweet and textural.

Palate Glendale Mason Jars

Potted Berkshire Pork - Mason Jar

I didn't know you could mason-jar things other than jam or honey. I found my new pork-love and it's totally not good for you. These are called 'pork rillettes' and are a type of force-meats. Pork is chopped up, salted for a few hours to overnight and then cooked in its own fat. After it is shredded, it is refridgerated, allowing the fat to coagulate, creating a creamy padding of fat all around the beef. I watched J as she used her butterknife to smother some pork paste on to the bread, add cheese and porkfolio on it for 'garnish'. How can you not love a woman that is so sure about the decisions she makes? This was absolutely delicious. I put Josef Centeno's (formerly of Lot 1 Cafe) right behind Chef Becerra's.

Palate Glendale Rabbit

Lapin (Rabbit) - Mason Jar
Another deadly yet lovely sin bottled up in a jar. The rabbit tends to have a leaner, lighter flavor to it compared to the gluttonous Berkshire pork. I did enjoy this and will eventually be trying the whole potted collection. But for me, I'd pick pork over almost anything.

Palate Glendale Albacore Salad

Albacore Confit Salad
Antoine explained that the tuna is 'confit-ed' overnight. The result is a moist, chicken-like taste to the albacore tuna. The salad is brought together with a VERY bright vinaigrette which really wakes the palate up like a hair-of-the-dog drink at 7 am.

Palate Glendale Summer Truffles

Summer Truffles with Poached Egg & Cream
Saying no to this dish is like turning down a double date with Natalie Portman and Scartlett Johannson. I fall weak when it comes to anything with eggs. The wine director kindly explained to me how this classic French dish is made. In a little jar, an egg is added to cream along with romano cheese. It is then tempered in boiling water for 7 minutes and then garnished with paper thin slices of summer truffles. I'm not really into truffles because of its strong aroma, but the appropriate usage of it in this simple, yet classic dish makes palatable sense. I can eat a dozen of these. I watched J, who doesn't really like eggs, eat hers and waited for her to pass it on to me. Smile.

Palate Glendale Corn Ravioli

Corn Ravioli
Another dish I cannot say no to... corn PLUS ravioli. Chef Becerra told us that before he worked for Patina, he worked in France and Italy and I'm pretty sure this is a dish that was made shortly after his trip back to the U.S. The ravioli dough is really nice – chewy and textural from the quick boiling. The corn inside is pureed and goes well with the butteriness of this dish.

Palate Glendale Scallops

Seared Scallops & Shelled Beans
Come to think of it, there isn't anything out there that I WON'T eat. I know I love eggs and corn, but I forgot to add that I adore scallops. To me, they bring back that nostalgic feeling of eating tater tots in 3rd grade. Another great dish.

Palate Glendale Veal Breast

Veal Breast and Spätzle
As I was shooting this photograph, the compound butter on top started to melt and slowly glided over the veal cliff. This is a sexy dish. Braised veal, chewy spätzle, spinach and a savoy reduction sauce. Excuse me, Antoine, where is the nearest hotel room?

Palate Glendale Pork Belly

Pork Belly with Faro & Cherries
And this is the reason why I rip up my bloodtest results. I live for pork belly. Before we even looked at the menu, we knew we were going to order this because it had mentioned so many times on reviews. And I could see why. Although the ratio of fat to pork was a bit unbalanced, the crisp texture of the perfectly fried skin, reduction sauce and moistness of the meat made me wish I could dive into this. I have to say, out of the 10-12 times I've tried some variation of pork belly, this one makes me kow-tow to the chef. Given another bottle of wine from Antoine, I might have done that, much to J's disappointment.

Palate Glendale Rabbit2

Rabbit
I love rabbit but almost everytime I eat it, it's dry. *Dylan gets down from his stool and assumes the kow-tow position* Yes, another delectable dish. You can see the beautiful pink hue of the meat, a sign of well cooked game. Also within the meat, I believe is ground rabbit mixed with nuts and herbs. All this plated over some buttery polenta.

Our bill came out to $140. If you take out the two bottles of wine, we pretty much only spent $60-70 on food, and we were full. Palate definitely offers some great food and wine at great prices. We then met the manager, who gladly gave us a tour of the restaurant, wine store and wine vault area. I can tell you that the Lynch decor didn't stop there, but it all made sense. The decor was a reflection of the variety of palatable foods Becerra offers. The decor is unique, but not tacky. The flavors are everywhere, but done in a unique way. Nothing is too over the top, and nothing is too dull. I 'got it' afterwards. I was also very drunk.

Palate Glendale Lamb

Palate Glendale Wineshop2

Palate Glendale Wineshop

Palate Glendale Octavio Becerra

Two thumbs up for the people of Palate Food & Wine. I have you marked down on my calendar for a future dinner very soon and I can't wait. I highly recommend sitting at the bar and talking to Antoine – he's cool. Thanks for reading. And thank you David Lynch for disturbing the hell out of me for so many years.

Palate Food & Wine
933 South Brand Blvd.
Glendale, CA 91204
(818) 662-9463
www.palatefoodwine.com

13 comments:

burumun said...

Ooh this place sounds good! So.much.pork ...
And I happen to lo~ve David Lynch (but, no, I can't explain to you what that scene is about) so I may just decide to sit with him in the dining room ;)

One Food Guy said...

I really enjoy 'going out to dinner with you'. Your photography is always so good. And when I read your post at 9:30 in the morning, I'm already hungry for dinner, and a stent. Mmmm pork belly!

Tokyoastrogirl said...

Porkfolio is cute. Hey-- it could have been a cornuPORKia so you got off pretty easy, no?

I love that J puts dairy fat (cheese) and animal fat (proscuitto) on a smear of pig fat. Could you imagine if she put all that on a slab or pork belly instead of the bread? I bet you'd pass out from excitement.

Good to see you back!!!

Anonymous said...

PLEASE KEEP ON WRITING, YOU ARE A GIFTED ONE. HONESTLY, THAT WHAT I TOLD ALVIN... LOVE, ALWAYS...

Ellen said...

Pork belly ... get in MY belly. Yum. Love the pics too.

Food, she thought. said...

I have been thinking of Palate, wanting to go but so so so busy with travel this summer. But, now I am going this weekend. This weekend. I cannot wait.

Rhymes said...

The cannelloni there is one of the best things I've ever had in my life. I think it's second right behind Doritos.

Anonymous said...

all roads lead to octavio...
the fresh food routes lead to palate! our compliments to principle owner octavio, partner-chef gary, partner wine director steve, for turning us into "lacavores", taking us locally to a new level in food + taste + freshness. hail to palate!

Food, she thought. said...

I gotta share with you that I had a middling experience at palate, sitting at the bar. Inviting menu, great wine list, etc. Antoine (the man in your pic) waited on myself and a friend. The service was inattentive at best. So much so, that we ran outpf timeto order food. Yes, the bar was busy. It was definitely crush time,about 6pm-ish. But still. We were drinking a bottle of wine & had time to finish nearly the whole thing before he returned to our side. I will definitely try again, but at a table instead.

white on rice couple said...

OMG! Antoine! Our buddy made a blog post! How cool, we'll have to let him know. Will call him tonite!

A google for Palate led me here. Nice write up & great pictures. I'm happy to see that Palate is doing extremely well. All those guys have worked so hard on getting this restaurant open, they deserve it.

Diana H. said...

Those photos are amazing... I don't think bread has ever looked so good!

Aji De Mani said...

wow! stumbled upon your site after reading j gold's review of palate. love your blog!

Anonymous said...

Nice blog~
www.detectiveassist.com.tw

Blog Widget by LinkWithin

ShareThis